Goat Cheese Empanada
Ground Beef Empanada
Goat Cheese Empanada
You’re looking for a handheld snack to serve next week during the broadcast of the big game. Something different, not too expensive, but delicious, that would appeal to everyone from the littlest tykes to the mas macho men in the family.
It’s got to be something that you can prepare in advance, and then reheat at a moment’s notice. Since a certain amount of yelling, scuffling and drinking might be involved, it should be tough, durable and not require any advanced motor skills to consume.
Just to be on the safe side, since everyone these days seems to have their own list of likes, dislikes and allergies, it wouldn’t hurt if it came in different flavors.
My nominee for this year’s Super Bowl MVP is the crispy turnover known in Spanish and Latin cuisines as the empanada. It’s easy to make, easy to serve and can be stuffed with any of a thousand different fillings.
The empanada is, at its simplest, nothing more than a circle of raw pastry dough that is wrapped around a spoonful of filling. The edges are folded over until they seal, and the resulting half-moon-shaped pie is either baked or, more often, fried, until the crust is golden brown and the filling is hot.
Just how popular is the empanada? Well, there is hardly a country on earth that doesn’t offer some form of it. While we associate the specific name with Central and South American cuisines, there are related dishes to be found in almost every corner of the globe.
I note with some irony that just within the last week, I have been served empanadas at four completely different ethnic restaurants. At a Mexican storefront, I nibbled on traditional beef-filled pastries; at a Korean restaurant, I tried a turnover with a cheesy rangoon-style stuffing; at a Southwestern bistro, I was served a sweet plantain empanada garnished with cocoa-flavored cream cheese; and at an Italian tratorria, I was offered a crispy panzerotti oozing with ricotta and spinach.
And these options don’t even begin to scratch the surface of the number of options for empanada stuffing. Almost any combination of meat, cheese, vegetables and herbs could potentially work. The possibilities are endless.
There are a dozen recipes for the outer shell of the empanada, ranging from a simple flour-and-water dough to a more complicated flaky crust. But since this is a busy weekend, I want to simplify the process. So I’m going to take advantage of some help, via the frozen food case at the supermarket.
Goya Foods puts out pre-made empanada wrappers, sold under the title Goya Discos Para Empanada. These doughy circles are sold frozen, 10 to a package and are very inexpensive.
Goya Discos are available online, at specialty shops or at supermarkets that cater to a Latino community. In this area, I know that the Shaw’s at Simoneau Plaza in Nashua regularly carries them.
Each Goya wrapper makes one regular dinner-sized empanada, or can be cut in half to yield two finger-sized hors d’oeuvres. Just defrost them, stretch them out with a floured rolling pin and they are ready to be filled.
In most Latin countries, these turnovers are fried in oil. But if hot oil worries you, they can also be laid on a baking sheet lined with parchment paper and baked until brown and crispy.
Once they are made, they can be cooled and refrigerated. To reheat, either pop them in the microwave or a 350-degree oven.
Remember that in addition to choosing a filling, empanadas go great with a dipping sauce. Meat or cheese fillings take well to a taco or tomato sauce, vegetable stuffings are nicely complemented by a warm cheese sauce, and seafood flavorings go best with a citrus or herb-flavored mayonnaise.
Got any of yesterday’s Chinese takeout or cold rotisserie chicken in the fridge? Never forget that empanadas are also a great way to use up leftovers. Stuff some fried rice, cabbage stir fry or chopped chicken into a wrapper, toss in the oven, and in a few minutes, you’ll have a hot snack.
EMPANADAS
Makes 10.
FOR GROUND BEEF FILLING:
1 pound ground meat
1 onion, chopped
1 tomato, chopped
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cumin powder
½ teaspoon dried oregano
OR, FOR GOAT CHEESE FILLING:
½ cup pitted black olives, chopped
12 ounces fresh goat cheese
2 garlic clove, minced or mashed
1 tablespoon extra virgin olive oil
Salt and black pepper
2 tablespoons fresh basil, parsley or minced roasted peppers (optional)
FOR WRAPPING:
1 package Goya Discos (10 pieces)
Flour
Water
Vegetable, corn or peanut oil
TO MAKE THE BEEF FILLING: Fry tomato and onion until well cooked, add meat and seasonings. Continue to fry until done. Cool. Makes 20.
TO MAKE THE CHEESE FILLING: In a bowl, use a fork to mix the first four ingredients. Add salt and pepper to taste. Add one or more of the additional ingredients, if desired. Makes enough for 20.
Defrost the package of discos. Flour your countertop and roll each wrapper out so that it is about 30 percent larger in size. Working one at a time, place about 1 to 2 tablespoons of the filling in the center of the wrapper; be careful not to overfill. Use about half of the prepared filling. With a pastry brush, lightly swab a thin swath of water along the outer edge of the pastry. Fold one side over until it meets and seals against the other side, forming a half moon-shaped package. Press against the sealed edge of the pastry with the tines of the fork to seal the empanada tight. Place on a plate and refrigerate until needed.
Bring about 1½ to 2 inches of oil to 350 degrees in a high skillet. Fry the empanadas in batches; do not crowd the pan. Cooking time varies, from 2 to 4 minutes per side. Drain the empanadas on paper towels and serve hot, or refrigerate for later use.
Marc Bouchard, of Hudson, is executive chef at Stellina Restaurant in Watertown, Mass. Address comments or questions to him c/o Feast, The Telegraph, 17 Executive Drive, Hudson, NH 03051.
